Cerveza de mango Beer Recipe | All Grain Fruit Beer | Brewer's Friend
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Cerveza de mango

179 calories 15.2 g 12 L
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 12L)
Carbs: 15.2 g (Per 12L)
Created: Thursday November 26th 2020
1.055
1.009
6.0%
33.7
4.4
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg Weyermann - Pilsner5.7 kg Pilsner 36 1.5 90.5%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 4.8%
0.30 kg Castle Malting - Château Biscuit0.3 kg Château Biscuit 35 17 4.8%
6.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Leaf/Whole 10 Boil 60 min 19.86 12.5%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 60 min 13.87 6.3%
70 g Simcoe70 g Simcoe Hops Pellet 12.7 Hop Stand at 80 °C 0 min 43.8%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 18.8%
30 g Centennial30 g Centennial Hops Pellet 10 Dry Hop 4 days 18.8%
160 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 74 °C 66 °C 90 min
30 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Mango Flavor Whirlpool 80 min.
500 g Mango Other Primary 10 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 162.2 g       Temp: 20 °C       CO2 Level: 5 g/l
 
Target Water Profile
bezoya
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

-Fermentación primeros días a 19º y faltando unos 5 puntos para terminar la fermentación agregar los 3g/l de simcoe y cenntenial y subirlo a 21º .
-Maduración paso a frio una vez terminado la fermentación y el segundo día agregar los 5 kg de mango pelado cortado en cuadraditos y sanitizado. 1 se deja madurar 10 días hasta que la fruta y la proteína bajen y a embotellar.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-26 23:27 UTC
NEW Water Requirements:
Cerveza de mango
Equipment Profile Used

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Cerveza de mango
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Recipe Cost € (EUR)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost € Cost %
Fermentables €
Steeping Grains
(Extract Only)		 €
Hops €
Yeast €
Other €
Cost Per Barrel € 0.00
Cost Per Pint € 0.00
Total Cost € 0.00
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